Types of Sauces

This Italian garlic-based sauce dates back to Roman times. It’s similar to a pesto, but uses stale breadcrumbs for body instead of cheese. Toss with hot cooked pasta; this makes enough to coat 10 ounces of pasta for 4 servings.

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Sugo or salsa all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion.

Step 1, Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes. Step 2, Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Step 3, Stir in parsley. Ladle over the hot cooked pasta of your choice.

Wikipedia writes: Bagna càuda (Italian: [ˈbaɲɲa ˈkauda]; Piedmontese: [ˈbaɲa ˈkɑʊda]; Piedmontese for "hot dip",[1] alternatively written bagna caôda or bagnacauda, etymologically related to Italian root bagn-, meaning "wet", and caldo, meaning "hot") is a warm dip typical of Piedmont, Italy, but with numerous local variations.

Bolognese sauce (UK: / ˌ b ɒ l ə ˈ n eɪ z, - ˈ n ɛ z /, US: / ˌ b oʊ l ə n ˈ j eɪ z /; known in Italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːze; -eːse], ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name.

Checca sauce is an uncooked tomato sauce used with pasta. Pasta alla checca is an Italian pasta dish using fresh, uncooked tomatoes, basil, fresh mozzarella, olive oil, garlic, salt, and pepper, typically prepared in the summer with fresh ripe tomatoes.

Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.

In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe.

Neapolitan ragù (known in Italian as ragù alla napoletana pronounced …

If using fresh herbs add these after the sauce has been cooking for 15 minutes. Return to the heat and simmer gently for 25 minutes, stirring frequently until all the liquid has disappeared from the surface.

Step 1, In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.

This sauce, an ever-so-slightly creamy ragù made with ground beef, pancetta and ham, is flavored with tomato paste instead of canned tomatoes. 2.

spaghetti alla puttanesca with tuna Cookbook: Spaghetti alla puttanesca Media: Spaghetti alla puttanesca Spaghetti alla puttanesca (pronounced [spaˈɡetti alla puttaˈneska]; literally "spaghetti in the style of a whore" in Italian) is an Italian pasta dish invented in Naples in the mid-20th century.

Vincotto (also known as vin cotto) is a “cooked wine” made from unfermented grape must, slow-simmered until thick and syrupy. This flavorful condiment has been crafted in Italy and Greece (where it’s known as Petimezi, or “grape molasses”) since Roman times.

In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes ...